You could use a bought pastry case
For the Crust and Crumble
180g plain flour
100g granulated sugar
25g ground almonds
1 tbsp light brown sugar
¼ tsp baking powder
¼ tsp salt
200g chilled unsalted butter, cut into pieces
For the Filling
200g rhubarb, diced
80ml double cream
1 large egg
1 egg yolk
50g granulated sugar
2 tbsp plain flour
2 tbsp ground almonds
1 tsp vanilla extract
1. Preheat the oven to 180C.
2. For the crust, combine the flour, sugar, ground almonds, brown sugar, baking powder and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and blend until the mixture is a rough, crumbly texture and pieces of butter are no longer plainly visible. Scoop out 140g of the crumble and keep for later. Press the remaining crumble into an ungreased 9-inch (23 cm) removable-bottom fluted tart pan and place this on a baking tray. Bake both for 20 -25 minutes, until the crust browns a little at the edges. Cool the shell before filling.
3. Spread the rhubarb onto the bottom of the cooled crust. Whisk the cream, egg, egg yolk, sugar, flour, ground almonds, and vanilla extract. Pour this over the fruit (it will not completely cover the fruit) and sprinkle the pre-baked crumble overtop. Bake this at 180 °C for about 30 minutes, until the tart filling no longer jiggles in the centre. Cool the tart to room temperature, then, chill until ready to serve.
4. The tart can be served chilled or warmed up in the oven.
